Breakfast in Bed Recipes
Makes 2 Servings
1 red grapefruit
1 navel orange
1/2 pt. blueberries
Cut the peel and white pith from grapefruit and orange. Cut the grapefruits and oranges into bite-size segments or pieces.
Finely grate the zest of half of the lime over the citrus, then squeeze 1 tablespoon juice over the top. Gently toss with blueberries.
Blueberry Oatmeal Crumble Bars
Makes 9 - 12 Bars
Time 30 minutes to prepare
55-60 minutes to bake
1/2 cup (1 stick) unsalted butter, melted
1 cup all-purpose flour
3/4 cup old-fashioned whole rolled oats (not quick cook or instant)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
pinch salt, optional and to taste
12 ounces (2 cups) blueberries (fresh or frozen)
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
Preheat oven to 350F.
Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
Crust and Crumble Topping
In a large, microwave-safe bowl melt the butter
Add the flour, oats, sugars, optional salt, and stir to combine. The mixture will be dry and sandy with some larger, well-formed crumble pieces.
Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
In a large mixing bowl (the same one used for crust and crumble is okay), add all ingredients and toss to combine.
Evenly distribute blueberry mixture over the crust.
Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture.
Bake for about 55 minutes, or until edges are set and the center has just set. Crumble topping should appear set and very pale golden. If using fresh berries, baking time will be reduced by 8-12 minutes. Bars may take longer than 55 minutes if blueberries are very juicy. Watch your bars, not the clock, when evaluating doneness.
Place pan on a wire rack and allow bars to cool for at least 30 minutes before slicing and serving.
Terri's Hack -
Keep it simple on the sandwiches - use bakery biscuits or bake up a tube of Grands.
Ham Biscuits With Apricot Mustard
8 - 10 servings
Preparation 15 minutes
Baking 10 minutes
Assembly 15 minutes
2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup cold butter, cut into 1⁄2-inch pieces
3/4 cup whole buttermilk
3 ounces of shredded cheddar cheese (divided 2 z/1oz)
¼ teaspoon dried dill weed (o4, 1 tsp fresh dill)
1 tablespoon butter, melted
12 ounces thinly sliced ham
2 c. baby arugula
1/2 c. apricot jam
2 tbsp. whole-grain mustard
1 tbsp. Dijon mustard
2 scallions, thinly sliced
Preheat oven to 450°F.
Whisk together all-purpose flour, granulated sugar, baking powder, salt, and baking soda in a medium bowl.
Cut cold butter pieces into flour mixture with a pastry blender until mixture is crumbly.
Make a well in the center of mixture.
Add whole buttermilk, 1/4 tsp dill weed, 2 ounces of the shredded Cheddar.
Stir until mixture comes together in a ball.
Scrape dough onto a lightly floured surface, and knead three to four times.
Lightly flour top of the dough and a rolling pin. Roll dough into a rectangle, and fold the dough in half so short ends meet.
Repeat the rolling and folding procedures one more time.
Roll dough to 1⁄2-inch thickness.
Cut with a floured 2-inch round cutter, rerolling scraps once. (You should have 10 biscuits.)
Place biscuits 1 inch apart on a baking sheet lined with parchment paper.
Bake in the preheated oven until golden brown and firm to the touch, about 10 minutes.
While the biscuits are baking, make apricot mustard: In a medium bowl, combine jam, mustards, and scallions.
Just out of the oven, brush the biscuits with the melted butter. Sprinkle with remaining cheese.
Fork split the biscuits - Using a fork, poke into the entire edge of each biscuit so the top separates from the bottom.
Assemble sandwiches with ham, arugula, and sauces
Lemonade Mimosa with Blood Orange
Makes 2 Cocktails
Sugar and Charm Lemonade Recipe
1/4 cup fresh-squeezed lemon juice
1/3 cup sugar or a sugar substitute (more or less to taste)
2 cups water
1/4 cup blood orange juice
In a pitcher, stir the lemon juice, sugar, water,
and orange juice until sugar dissolves
Pour equal amounts of juice mixture with champagne into glass
Garnish the rim of the glass with a citrus wedge or strawberry